Corn Cakes Topped with Goat Cheese and Bacon

Corn Cakes Topped with Goat Cheese and Bacon
Corn Cakes Topped with Goat Cheese and Bacon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

servings

Ingredients

  • 5

    thick bacon slices, cut into 1/2-inch pieces

  • 4

    tablespoons (about) vegetable oil

  • 1

    10-ounce package frozen corn kernels, thawed

  • 1

    cup chopped onion

  • 3/4

    cup buttermilk

  • 1

    large egg

  • 5

    ounces soft fresh goat cheese (such as Montrachet), crumbled

  • 1

    cup yellow cornmeal

  • 2

    teaspoons baking powder

  • 1

    teaspoon salt

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon cayenne pepper

  • Chopped green onions

Directions

Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add 1 tablespoon oil to drippings in skillet. Add corn and onion; sauté over medium heat until onion is golden, about 5 minutes. Remove from heat. Combine buttermilk, egg and 1/4 cup goat cheese in large bowl; whisk to blend. Add cornmeal, baking powder, salt, baking soda and cayenne and mix well. Stir in corn mixture. Heat 1 tablespoon oil in heavy large skillet over medium heat. Working in batches, drop batter by generous tablespoonfuls into skillet. Cook until bottom of each corn cake is brown, about 1 minute. Turn corn cakes and cook until second side is brown, about 1 minute. Transfer to baking sheet. Repeat with remaining batter, adding more oil to skillet as needed. (Can be prepared 2 hours ahead. Let corn cakes and bacon stand at room temperature. Before serving, rewarm cakes on baking sheet in 400°F oven until heated through, about 5 minutes.) Arrange corn cakes on platter. Top each with generous 1/2 teaspoon goat cheese. Sprinkle with bacon and green onions and serve.

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